House Park Beans

Texas barbecue joints know their pinto beans, and this recipe has that same no-nonsense vibe. A pound of dried pintos goes straight into the pot with a gallon of water, chili powder, and garlic powder. No overnight soak. No ham hock or bacon. Just beans and seasoning, boiled for two and a half hours until they’re creamy and soft.

The sugar at the end is what separates good beans from great beans. It goes in with the salt after the beans are already tender, rounding out the chili powder and taming any bitterness. Don’t skip it.

Keep adding boiling water as the pot cooks down. Dried beans soak up a startling amount of liquid, and they’ll scorch on the bottom if the water level drops too low.

Pro Tips

• Sort through the beans and toss any that are cracked, shriveled, or discolored. Rinse them well before cooking.
• Always add boiling water, never cold. Cold water shocks the beans and can make the skins tough.
• Salt goes in at the end, not the beginning. Adding salt too early can keep the bean skins from softening properly.
• These get better overnight. Store in the fridge and reheat the next day once the flavors have had time to meld.

Variations

• Add a diced jalapeno during the boil for a spicier pot.
• Stir in a tablespoon of cumin alongside the chili powder for a deeper, earthier flavor.
• Mash half the beans against the side of the pot and stir them back in for a thicker, creamier texture.